Thursday, April 10, 2014

Rasgulla

Ingredients:
Milk - 1/2 liter
Lemon juice - 2 tbsp
Ice cubes - few
Pistachios, finely chopped - few

For sugar syrup:
Sugar - 1 cup
Water - 2 cups
Cardamom powder - large pinch

Procedure:
  1. Take a wide cooking vessel, add milk and heat it. When the milk starts boiling, add lemon juice and stir well until the milk curdles and the whey gets separated. 
  2. Once the whey gets separated completely, switch off the flame and add ice cubes (this helps to stop the process of curdling and prevents hardening).
  3. Take a wide strainer with muslin cloth transfer the whey and water in to it. Once all the water gets discarded place this under running tap water to wash the whey (this process removes the sourness of lemon).
  4. Bring the edges of the cloth together and squeeze all the excess water. Now hang the whey cloth for at least 30-45 minutes until all the moisture gets escaped.
  5. After some time, remove all the washed whey from cloth and knead it continuously for 10-15 minutes until you get a nice smooth dough.
  6. Take a small portion of dough and make in to small balls of required size and set aside until used.
  7. Heat a pressure cooker, add sugar, water and stir well until all the sugar dissolves completely. When the sugar syrup is boiling, add cardamom powder and mix well.
  8. Now slowly transfer all the balls in to boiling syrup. Be sure that you do not overcrowd the vessel. Once after cooking they almost turn double.
  9. Close the lid and cook under low flame until you hear one whistle. Switch off the flame and wait until all the steam escapes on its own.
  10. Now open the lid wait for few minutes and transfer the prepared rasgullas in to refrigerator along with syrup at least for 30 minutes.
  11. Finally serve chilled rasgullas with chopped pistachios and relish.  

Wednesday, April 9, 2014

Mixture/Savory Mixture/Spicy Mixture

Ingredients:
Kara Boondi - 1 cup
Sanna Karapoosa (Sev) - 1 cup
Corn Flakes - 1/3 cup
Atukulu (Poha) - 1/2 cup
Roasted Bengal gram (Dalia) - 1/3 cup
Cashews - less than 1/4 cup
Peanuts - 1/4 cup
Curry leaves - few
Red chilly powder - 1/2 tbsp (adjust according to your taste)
Hing - pinch
Turmeric - pinch
Sugar - 1/4 tbsp (optional)
Salt - as per taste
Oil - 1 tbsp

Procedure:
  1. Take a kadai and heat oil. When oil is sufficiently hot, add corn flakes and fry them until they slightly alter their color. Remove them from oil and keep aside. Similarly add poha, dalia, cashews, peanuts, curry leaves one by one separately and fry them until they are done.
  2. Take a large kadai and heat 1 tbsp oil. When oil is hot, switch off the flame, add hing, turmeric and stir well.
  3. Now add all the deep fried ingredients like corn flakes, poha, dalia, cashews, peanuts, curry leaves, boondi, sev, red chilly powder, sugar, salt and mix well. Use clean, dry hands for even mixing of all the ingredients.
  4. Transfer the mixture in to clean, dry and air tight container and enjoy. 

Monday, April 7, 2014

Tofu Broccoli Stir Fry


Ingredients:
Tofu cubes  - 3/4 cup
Broccoli Florets - 1 & 1/2 cup
All purpose flour (maida) - 3 tbsp
Corn flour - 2 tbsp
Ground black pepper - 1/4 tbsp
Salt - as per taste
Water - required
Oil - 2 tbsp

For sausage:
Onion, small - 1, finely chopped
Green chillies, small - 2, finely chopped
Ginger - 1/2 tbsp, finely chopped
Garlic - 1 tbsp, finely chopped
Red chilly powder - 1/4 tbsp
Black pepper - 1/4 tbsp
Soy sauce - 2 tbsp
Hot and sour sauce - 2 tbsp
Tomato ketch up - 1/2 tbsp
Salt - as per taste
Water - required
Green onions - 2 tbsp, finely chopped
Oil - 1 tbsp

Procedure:
  1. Wash, clean and separate broccoli in to medium sized florets. Similarly cut tofu in to medium sized cubes and set aside.
  2. Now take 3-4 cups of water in a cooking vessel and let them boil. When water is boiling, add broccoli florets and cook them for not more than 2-3 minutes.
  3. Drain all the excess water and set all the half boiled broccoli florets keep aside until used.
  4. Take a medium sized mixing bowl, add maida, corn flour, salt, pepper and mix well with sufficient water to get lump free batter of desired consistency.
  5. Take a wide non-stick kadai and heat oil in it. Now dip each tofu cube in to batter and roast on both the sides until they are slightly colored.
  6. Remove all the roasted tofu cubes and set aside.
  7. In the same pan, heat oil, add finely chopped green chillies, ginger, garlic and stir well for a minute.
  8. Add finely chopped onion and stir well until they are slightly tender. Add red chilly powder, black pepper and mix well.
  9. Now add soy sauce, hot and sour sauce, tomato ketch up and stir well. Then add sufficient water and keep stirring until nice saucy consistency is attained.
  10. Adjust salt, add broccoli florets, roasted tofu cubes and stir gently until they are well mixed. Close the lid and simmer at low flame for another 1-2 minutes.
  11. Finally garnish with finely chopped green onions and serve hot.

Sunday, February 16, 2014

Chilli Paneer

Ingredients:
Paneer cubes/Cottage cheese - 1/2 cup
Capsicum - 1/3 cup (I used green and red)
Oil - to deep fry

For making batter:
Maida - 3 tbsp
Corn flour - 2 tbsp
Baking soda - pinch
Salt - as per taste
Pepper - 1/4 tbsp (optional)
Ginger garlic paste - 1/4 tbsp (optional)

For making sauce:
Onion - 1, finely chopped
Garlic pods - 4, finely chopped
Ginger - 1/2 inch, finely chopped
Green chillies - 2-3, finely chopped
Soy sauce - 2 tbsp
Red chilly sauce - 2 tbsp
Tomato sauce - 1 tbsp 
Black pepper - 1/4 tbsp
Water - 1/4 cup (add 1/4 tbsp of cornflour in water and mix well to get lump free mixture)
Salt - as per taste
Green onions - few, finely chopped
Oil - 1 tbsp

Procedure:
  1. Take a mixing bowl, add maida, cornflour, baking soda, salt, ginger garlic paste, pepper, little water and mix well to get a smooth mixture without any lumps. The batter should not be too thick or too loose.
  2. Now add paneer cubes in to batter and keep aside for few minutes. Meanwhile take a kadai and heat oil until it is sufficiently hot.
  3. Now drop slowly all the paneer cubes coated with batter carefully in to oil. Do not over crowd the kadai. The paneer cubes may stick together.
  4. Once they turn to golden brown remove them from oil and transfer them in to plate with tissue paper to absorb excess oil.
  5. Now take another kadai, heat oil, add finely chopped ginger, garlic, green chillies, and stir well for half minute.
  6. Add finely chopped onion and stir well for a minute or two until they are tender. Now add thinly chopped capsicum and saute them for one more minute. Do not over cook. They should retain the crispness.
  7. Add soy sauce, red chilly sauce, tomato ketch up and mix well. Now add cornflour mixed water and stir well until you get nice saucy consistency.
  8. Now sprinkle some salt, pepper and mix well. Add deep fried paneer cubes and stir gently until all the paneer cubes are coated with sauce.
  9. Finally garnish with finely chopped green onions and serve hot.

Wednesday, January 8, 2014

Coconut Rice with coconut milk

Ingredients:
Basmati Rice - 1 cup
Coconut milk - 1 1/2 cup
Onion - 1, thinly sliced
Green chillies - 3
Ginger garlic paste - 1/3 tbsp
Whole garam masala - Cinnamon stick-2 inch, Cardamom-3, Cloves-4, Star Anise-1, Bay leaves-2
Cashews - 2-3 tbsp
Chopped mint - 2 tbsp
Chopped coriander leaves - to garnish
Salt - as per taste
Ghee - 1/4 tbsp
Oil - 1/2 tbsp

How to extract coconut milk?
Grate half coconut finely, add 1 cup of hot water and wait for few minutes. After sometime, grind the mixture in to smooth paste. Now transfer the ground mixture in to a clean muslin cloth and extract milk from the mixture. Repeat the same process by adding little more water to the left over coconut mixture on muslin cloth to extract second phase coconut milk. Alternately you can also use canned coconut milk which is readily available in market.

Procedure:
  1. Wash basmati rice and soak it for at least 15 min.
  2. Take a pressure cooker, heat ghee and oil. Add whole garam masala, cashews and fry until nice aroma comes out.
  3. Now add chopped green chillies, sliced onion and fry for 2 more minutes.
  4. Add ginger garlic paste, chopped mint leaves and give a nice stir.
  5. Add soaked basmati rice and stir gently. Now add coconut milk, adjust salt and stir well.
  6. Cover it with lid and pressure cook until you get 2 whistles.
  7. Once all the steam escapes of its own, open the lid, add chopped coriander leaves and stir gently with a wooden spatula to retain the texture of rice. Finally serve hot with your favorite gravy.



Tuesday, January 7, 2014

Tomato Chutney for Idli & Dosa

Ingredients:
Tomatoes (large) - 3
Onion (medium) - 1
Chana dalia / Roasted Bengal gram - 1/4 cup
Red chillies - 3-4 (adjust according to your spice level)
Ginger - 3/4 inch
Sugar - 1/4 tbsp
Salt - as per taste
Oil - 1 tbsp

To temper:
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Urad dal - 1/4 tbsp
Curry leaves - few
Hing - pinch (optional)
Oil - 1 tbsp

Procedure:
  1. Take a kadai, heat oil, add red chillies, chana dalia and roast them until they slightly alter their color. Transfer in to mixer bowl and let them cool. Once they reaches to room temperature, blend them in to fine powder and keep aside.
  2. In the same pan, add chopped ginger and fry until nice aroma comes out. Add chopped onion and saute until they are tender.
  3. Add chopped tomatoes and cook them with covered lid until mushy. Cool them completely and transfer them in to mixer bowl with ground dalia and red chillies.
  4. Blend all of them together with sugar and salt to get a smooth mixture. Add required water to get desired consistency.
  5. Finally temper it with urad dal, mustard seeds, cumin seeds, hing and curry leaves. Serve it with idli or dosa. 

Monday, January 6, 2014

Mamidikaya Pappu (Raw Mango Dal)


Ingredients:
Kandipappu (Toor dal) - 1 cup
Raw mango - 1 (medium)
Onion (small) - 1
Green chillies - 4-5
Turmeric - 1/4 tbsp
Salt - as per taste
Water - 3 cups

To temper:
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Fenugreek seeds - 1/8 tbsp (optional)
Red chillies - 2
Hing - pinch
Crushed garlic pods - 3-4
Curry leaves - few
Oil/Ghee - 1 tbsp

Procedure:
  1. Peel off the outer layer of raw mango, chop them in to small chunks and keep aside.
  2. Now transfer measured toor dal in to pressure cooker and wash thoroughly.
  3. After discarding all the excess water, add chopped raw mango, roughly chopped onion, slit green chillies, turmeric, water and close the lid. Place weight on the top and heat the flame.
  4. After hearing one whistle, transfer flame to low-medium and cook until you get 3-4 whistles.
  5. After sometime, when all the steam escapes of its own, open the lid and mash it thoroughly with a ladle or dal masher.
  6. Add little hot water, if required to get desired consistency. Adjust salt and keep aside.
  7. Take a small kadai, heat oil or ghee. Add fenugreek seeds, mustard seeds, cumin seeds and let them splutter. Then add red chillies, crushed garlic pods and give a nice stir. Once they are done, add curry leaves, hing and switch off the flame.
  8. Transfer the tadka immediately in to the dal. Stir well and serve hot with white rice by adding a drop of ghee and your favorite side dish or papad.
TIP: The quantity of raw mango may vary based on the sourness of the mango you use.
After cooking dal, if you feel that the sourness is insufficient, adjust it by adding required amchur powder.
If your toor dal does not cook easily, it is advisable to cook dal and mango separately and later mix together.

Aloo Gobi/ Potato and Cauliflower Curry

Ingredients:
Potatoes (small) - 2 (diced in to small cubes)
Cauliflower florets (small) - 1 cup
Onion - 1 (medium), chopped very finely
Tomato - 1 (small), chopped finely
Green chillies - 2, finely chopped
Ginger garlic paste - 1/2 tbsp
Cumin seeds - 1/4 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1/4 tbsp
Red chilly powder - 1/4 tbsp
Garam masala - large pinch
Amchur powder - 1/4 tbsp
Kasoori methi - 1/8 tbsp
Turmeric - 1/8 tbsp
Salt - as per taste
Coriander leaves - to garnish
Oil - 2 tbsp

Procedure:
  1. Half boil chopped potatoes, cauliflower florets separately and keep aside.
  2. Take a kadai, heat oil and add cumin seeds. When they splutter, add chopped green chillies, onion, ginger-garlic paste and saute for few minutes.
  3. Add chopped tomato and continue cooking until they turn mushy.
  4. Add turmeric, red chilly powder, coriander powder, cumin powder, amchur powder, kasoori methi and mix well.
  5. Now add half boiled potatoes and cauliflower florets. Sprinkle some water and cook for few minutes.
  6. Once the vegetables are well cooked in masala gravy, adjust salt, sprinkle garam masala and stir gently.
  7. Finally switch off the flame, garnish with chopped coriander leaves and serve hot with rice or roti. 

Wednesday, January 1, 2014

Cornflakes Mixture

Ingredients:
Corn flakes - 2 cups (I used Kellogg's cereal flakes)
Ground nuts/Peanuts - hand full
Chana Dalia (Roasted Bengal gram) - hand full
Cashews, broken - 3 tbsp
Red chilly powder - 1/2 tbsp
Chat masala - pinch
Salt - as per taste
Curry leaves - few
Oil - 1-2 tbsp

Procedure:
  1. Take a wide kadai, heat oil, add peanuts, curry leaves and start roasting them. Once they are almost done, add broken cashews and fry them until they turn to golden brown.
  2. Add chana dalia and continue frying for 30 seconds.
  3. Add corn flakes and roast them under low flame until they slightly alter their color.
  4. Sprinkle red chilly powder, chat masala, salt all over and mix gently without disturbing the texture.
  5. Switch off the flame, cool them completely and store in air tight container.

Methi Pakoda / Methi Pakora

Ingredients:
Methi leaves - 2 cups, tightly packed
Besan - 1/2 cup
Rice flour - 2 tbsp
Onions - 2 medium, chopped length wise
Green chillies - 2-3, finely chopped
Ginger - 1 inch, finely chopped
Aamchur powder - 1/2 tbsp
Garam masala - 1/4 tbsp
Curry leaves - few, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt - as per taste
Oil - to deep fry

Procedure:
  1. Wash, clean and separate all the methi leaves from stems and roughly chop them.
  2. Add chopped onions, green chillies, ginger, curry leaves, coriander leaves, besan, rice flour, aamchur powder, garam masala, salt and mix well by sprinkling some water to form a tight batter similar to that of normal onion pakoda batter.
  3. Heat oil in a wide kadai, until the oil is sufficiently hot.
  4. Now drop the batter in to oil as small fritters and fry them under medium flame until nice golden yellow color is achieved.
  5. Finally drain all the pakoda in to plate with tissue paper and serve hot with green chutney or tomato ketch-up.

Friday, December 20, 2013

Oatmeal Raisin Cookies

Ingredients:
Oats - 2 cups
Raisins - 1/2 cup
All purpose flour (maida) - 1 cup
White sugar - 1/2 cup
Dark brown sugar - 1/2 cup
Butter - 1/2 cup
Egg - one
Baking powder - 1/2 tbsp
Salt - pinch
Cinnamon powder - 1/8 tbsp
Vanilla essence - 1 tsp

Procedure:
  • Take a wide mixing bowl, add butter, white sugar, dark brown sugar and whip them together with the help of hand mixer to form a smooth mixture.
  • Add egg, vanilla essence and continue whipping. Now add maida, baking powder, salt, cinnamon powder and mix under medium speed for 1-2 minutes.
  • Then add oats, raisins and stir under low speed for not more than one minute. Just all the ingredients should mix well to get uniform dough. Do not stir for long time which may yield hard cookies.
  • Preheat the oven at 350 F and grease a baking sheet.
  • Now take a small portion of dough and make in to round balls. Place each ball on the greased sheet at least 1-2 inch apart.
  • Now gently press each ball until they are flat enough. Transfer the tray in to oven and bake for 15-16 minutes. 

  • After 15 minutes, remove from oven, cool them completely and store in an air tight container.

Thursday, December 19, 2013

Methi Pulao/Methi Paneer Pulao

Ingredients:
Basmathi Rice - 1 cup
Methi leaves - 2 cups
Paneer cubes - 3/4 cup
Onion - 1, chopped lengthwise 
Green peas - hand full
Green chillies - 4-5
Ginger - 1 inch
Garlic pods - 4-5
Fennel seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Bay leaf - 1
Cinnamon - 1 inch stick
Cloves - 4-5
Star anise - 1
Marati moggu - 1
Cardamom - 2
Cashews - 2 tbsp
Garam masala - 1/4 tbsp
Salt - as per taste
Water - 1 1/2 cup (or adjust according to quality of rice)
Butter - 1 tbsp

Procedure:
  1. Pluck all methi leaves from stems, wash thoroughly, pat dry and keep aside.
  2. Grind green chillies, ginger and garlic together to get a smooth paste.
  3. Add paneer cubes in warm water and keep aside.
  4. Heat butter in a pressure cooker, add cumin seeds, fennel seeds, cinnamon stick, cloves, cardamom pods, star anise, marati moggu, bay leaf, cashews and fry them until nice aroma comes out.
  5. Add chopped onion, ground ginger-garlic-green chilly paste and fry until the raw smell disappears.
  6. Now add methi leaves, garam masala and fry for just 30-40 seconds.Drain all the water, add paneer cubes, green peas and stir gently.
  7. Add water, adjust salt and let them boil. When water is boiling, add washed basmati rice and cook until you get one whistle. After one whistle, turn to low flame and continue cooking for another 3-4 minutes.
  8. Once all the steam escapes by its own, open lid and gently stir with a wooden spatula without disturbing the texture of rice. Serve hot with raita and enjoy.
TIP: Do not chop methi leaves. This may add bitterness to the dish.
If paneer is not available, you prepare this pulao by skipping paneer. But the combination of methi and paneer has great taste. So, if possible use them in combination. Sprinkle some lemon juice while serving for extra taste.

Monday, December 16, 2013

Vankaya Pakodi Koora

Ingredients:
Brinjals/Baby Egg plants - 250 gm (preferably small violet brinjals)
Cumin seeds - 1/4 tbsp
Red chilly powder - 1/2 tbsp
Coriander powder - 1/4 tbsp
Turmeric - pinch
Salt - as per taste
Curry leaves - few
Oil - 1-2 tbsp

For Pakoda:
Onion - 1
Green chillies - 1-2, finely chopped
Besan/Gram flour - 1/4 cup
Curry leaves - 4-5, finely chopped
Salt - as per taste
Water - as required
Oil - to deep fry

Procedure:
  1. Take a small mixing bowl, add roughly chopped onion, chopped green chillies, besan, chopped curry leaves, water and mix well to form a sticky dough.
  2. Take a small kadai, heat oil, drop a little portion of batter as small fritters and fry them until they turn to nice golden yellow.
  3. Take another kadai, heat oil, add cumin seeds, curry leaves and fry them.
  4. Add chopped brinjals and fry well until they are well cooked and turns to golden brown. 
  5. Add red chilly powder, coriander powder, turmeric, salt and mix well. Then add deep fried pakoda and sprinkle some water (just 1-2 tbsp). 
  6. Close the lid and cook under very low flame for another 2-3 minutes until they are well sauted. Serve with hot steamed rice.

Cabbage Paneer Sandwich

Ingredients:
Bread - 4 slices
Cabbage - 1 cup, finely grated
Potato - 1, boiled and mashed
Paneer - 1/4 cup, finely grated
Green chillies - 2, finely chopped
Garam masala - pinch
Salt - as per taste
Finely chopped coriander leaves - 2 tbsp
Oil - 1 tbsp

Procedure:
  1. Take a kadai, heat oil, add finely chopped green chillies and fry them for 1 minute.
  2. Add finely grated cabbage and fry until the raw smell disappears. Probably it might take 2-3 minutes.
  3. Add boiled and mashed potato, finely grated paneer and give a nice stir. Continue cooking under low flame for one more minute.
  4. Add garam masala, salt, chopped coriander leaves and mix well. Switch off the flame and close the lid for 1-2 minutes until all the flavors are well incorporated.
  5. Toast bread slices in a toaster or you roast on a flat pan with butter.
  6. When the stuffing reaches to room temperature, add 1-2 tbsp of stuffing in between two slices, press gently and cut diagonally to get two set of triangles. Finally serve hot with tomato ketch up and enjoy.

Friday, December 13, 2013

Chamadumpala Vepudu/Arbi Fry/Roasted Taro root

Ingredients:
Chamadumpalu / Arbi - 250 gm
Roasted bengal gram - 2-3 tbsp
Red chilly powder - 3/4 tbsp (or adjust accordingly)
Ground black pepper - 1/4 tbsp
Turmeric - 1/8 tbsp
Salt - as per taste
Oil - 1-2 tbsp

Procedure:
  1. Wash thoroughly, clean and boil arbi in pressure cooker until you hear 1 whistle.
  2. Mean while grind roasted bengal gram to get fine powder. Add 1/2 tbsp of red chilly powder, black pepper and salt to this powder and mix well. Keep aside until used.
  3. When all the steam escapes, open the pressure cooker. Transfer boiled arbi in to colander to drain all the excess water.
  4. After sometime, once they reaches to room temperature, peel off the skin of arbi and cut in to slices of desired thickness (I chopped them in to thin slices for easy roasting and crisp taste).
  5. Take a kadai and heat oil with a pinch of turmeric. When the oil is getting hot, dip each slice of arbi in to roasted bengal gram powder and fry them for few minutes on both sides until you get a nice golden brown crust. 
  6. Finally sprinkle remaining red chilly powder all over the roasted slices and serve them. This is a great side dish for sambhar or rasam.

TIP: After boiling in pressure cooker, if you feel that the boiled arbi is still hard and not well cooked. You can microwave them at high heat for 3-4 minutes or until they are tender.

Rasam

Ingredients:
Water - 5 cups
Onion (small) - 1, finely chopped length wise
Tomato (large) - 1
Green chillies - 2
Coriander powder - 1/2 tbsp
Cumin powder - 1/2 tbsp
Red chilly powder - 1/2 tbsp
Turmeric - pinch
Jaggery - 1/4 tbsp or adjust according to taste
Tamarind - gooseberry size
Salt - as per taste
Coriander leaves - to garnish

To blend:
Garlic pods - 3-4
Cumin seeds - 1/4 tbsp
Pepper corns - 1/2 tbsp (adjust according to your spice level)
Coriander leaves - 1-2 tbsp (you can also use thin stems of coriander)

To temper:
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/4 tbsp
Red chillies - 2
Curry leaves - 1 sprig
Hing - small pinch
Oil - 1 tbsp

Procedure:
  1. Soak tamarind in luke warm water and keep aside.
  2. Take a wide cooking vessel, switch on the flame, add water, finely chopped onion, chopped tomato, green chillies, turmeric, coriander powder, cumin powder, red chilly powder, salt, jaggery and mix well. 
  3. When the water starts boiling, add squeezed tamarind juice and continue cooking with lid closed.
  4. Mean while, pound garlic pods, cumin seeds, pepper corns, coriander leaves together to get a coarse powder. Keep it aside until used.
  5. Once the water level reduces to 70-80% you can start tempering.
  6. Take a small frying pan, heat oil, add mustard seeds, cumin seeds, red chillies, curry leaves, hing and let them splutter. Add coarsely ground powder to the seasoning and fry for one more minute.
  7. Transfer the seasoning immediately in to rasam, close the lid and switch of the flame. Finally garnish with chopped coriander leaves and serve hot with steamed rice.
TIP: For extra taste, freshly grated coconut can also be added just before seasoning.

Monday, December 9, 2013

Oats Dosa/Instant Oats Dosa

Ingredients:
Oats - 1 cup
Wheat flour - 1/2 cup
Rice flour - 1/2 cup
Semolina - 3 tbsp
Onion, finely chopped - 1
Green chillies, finely chopped - 2-3
Ginger, finely chopped - 1 tbsp
Curry leaves, chopped - few
Coriander leaves, finely chopped - few
Salt - as per taste
Water - required
Oil - to roast

Procedure:
  1. Take a wide mixing bowl, add oats, wheat flour, rice flour, semolina, chopped onion, green chillies, ginger, curry leaves, coriander leaves, salt, water and mix well to get runny batter (similar to that of rava dosa).
  2. Heat a flat pan, pour batter all over, sprinkle oil around and roast it under medium flame until it leaves the pan easily. Serve hot with your favorite chutney.
TIP: You also add chopped onion separately on the pan and pour batter on it. 

Palak Paneer

Ingredients:
Palak (Spinach) - 1 big bunch
Paneer cubes - 1/2 cup
Tomato (large) - 1
Onion (large) - 1
Green chillies - 2-3
Ginger garlic paste - 1/2 tbsp
Whole garam masala - cloves-2, cinnamon-1 inch, star anise-small piece
Kasoori methi (Dried fenugreek leaves) - 1/2 tsp
Fresh cream - 2 tbsp (You can also substitute with milk - 1/4 cup)
Salt - as per taste
Butter - 1 tbsp
Oil - 1/2 tbsp

Procedure:
  1. Wash thoroughly, clean and roughly chop spinach leaves.
  2. Heat oil in a kadai, add chopped spinach and saute them just for few seconds (less than one minute). Do not cook them for long time. Just the chopped leaves should shrink and come together.
  3. Let them cool for few minutes and blend with chopped green chillies to get a smooth paste.
  4. In the same kadai, heat butter, add whole garam masala and fry them until nice aroma comes out.
  5. Add very finely chopped onion and saute them until tender. Add ginger garlic paste and continue frying for one more minute.
  6. Then add finely chopped tomato and cook until it turns mushy. Add kasoori methi and give a nice stir.
  7. Meanwhile transfer paneer cubes in to bowl with warm water until used.
  8. Now add spinach paste, little water and stir well to get a smooth gravy. Add paneer cubes and stir gently.
  9. Now add fresh cream and mix well. You can also substitute fresh cream with milk. In case of adding milk, add little by little and mix well until it gets incorporated in to gravy. Finally adjust salt and serve hot with roti. 
TIP: Alternately you can also boil spinach in hot water for 1 minute and blend them. I personally prefer sauteing them in pan.
Chop onion and tomato as finely as possible. They should be incorporated in to gravy to get smooth texture.

Friday, December 6, 2013

Mulakkada Pulusu (Drum stick cooked with tamarind gravy)

Ingredients:
Drumsticks - 2
Tomato (large) - 1
Onions (medium) - 2
Green chillies - 2
Tamarind - goose berry size
Red chilly powder - 1/2 tbsp (If you want little more spicy, you can add up to 1 tbsp)
Jaggery/Sugar - 1/2 tbsp (optional)
Turmeric - pinch
Salt - as per taste
Curry leaves - 1 strand
Coriander leaves, finely chopped - 2 tbsp
Water - 1&1/2 cup
Oil - 1 tbsp

Procedure:
  1. Wash thoroughly and trim the ends of drumsticks. Cut them in to 1&1/2 to 2 inch pieces. Similarly chop onions and tomato finely and keep aside.
  2. Soak tamarind in luke warm water until it turns soft.
  3.  Heat oil in a cooking vessel, add green chillies (slit length wise), curry leaves and fry them.
  4. Add finely chopped onion and saute until they are tender. After few minutes, add chopped tomato and cook until they are mushy. Then add drumsticks and give a nice stir.
  5. Add required water and continue cooking. When the drumsticks are half cooked, add squeeze tamarind juice and pour in to cooking vessel.
  6. Add turmeric, red chilly powder, salt and mix well. Let the gravy boil until the drumsticks are well cooked. Add jaggery at this point and cook for 2 more minutes. Finally garnish with chopped coriander leaves and serve hot with rice.
TIP: You can also prepare this by skipping tomato. In this case add little more tamarind pulp to adjust the tanginess.
Drumsticks in some areas look very thick and do not get cooked easily. In this case, pressure cook drumsticks separately and add in to the gravy.
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